Turkey&RapiniFusilli

From Best Recipes Ever from Canadian Living and CBC, Volume 2Lean turkey adds healthy protein to this vegetable-packed, gluten-free pasta. Blanching the rapini gets rid of some of its characteristic bitterness. You may be tempted to blanch it in the same pot as the pasta, but don’t. The bitter taste will transfer.

INGREDIENTS

1 tbsp olive oil

8 oz (225 g) extra-lean ground turkey

½ tsp poultry seasoning

1½ cups diced fennel bulb (about half bulb)

3 cloves garlic, thinly sliced

Pinch hot pepper flakes (optional)

8 oz (225 g) brown rice fusilli

12 oz (340 g) rapini, cut in 1-inch (2.5 cm) pieces

1 tbsp lemon juice

¼ tsp salt

Pinch pepper

¼ cup grated Parmesan cheese

METHOD

In large nonstick skillet, heat 1 tsp of the oil over medium high heat; cook turkey and poultry seasoning, breaking up with spoon, until no longer pink, about 3 minutes. Transfer to plate; set aside.